Chestnut puree is something unique, something precious that is not meant to be average but a special one. Mount Blanc dessert is even more of that!
As I most recently have some time, I was browsing on the internet yesterday. In search of new, challenging tips, inspirational meals that I have never used before, to treat my loved ones with. Hunting for quite some time yet could not discover too many interesting stuff. Just before I thought to give up on it, I ran across this fabulous and simple treat simply by luck at Suncakemom. It seemed so tempting
on its photos, that required quick actions.
It absolutely was not so difficult to imagine how it’s made, its taste and how much boyfriend is going to love it. Actually, it is very simple to please him when it comes to treats. Anyways, I went to the webpage and then followed the comprehensive instuctions that were accompanied by impressive pictures of the task. It just makes life rather easy. I can suppose it’s a slight effort to take photographs in the middle of cooking in the kitchen as you will often have sticky hands and so i seriously appreciate the hard work she put in to make this blogpost .
With that said I’m empowered to present my personal formulas in the same way. Thanks for the thought.
I had been tweaking the original formula create it for the taste of my family. I can say it was an awesome success. They loved the flavor, the consistency and enjoyed having a treat such as this in the midst of a busy week. They quite simply wanted more, a lot more. So the next time I am not going to make the same miscalculation. I’m likely to double the quantity to keep them delighted.
All credit from Chestnut Puree goes to SunCakeMom
Cook the chestnut with one of the above mentioned methods.
Meanwhile the chestnut is getting ready prepare the meringue. Beat two egg whites until hard peaks form. Beat the lemon juice and honey with it.
Fill the egg whites into a piping bag or tool and create 1½” / 4cm diameter and 2″ / 5 cm high meringues. Or something similar to that.
Place them in the oven until golden brown color starts to appear on the edges. It takes about an hour on 225°F / 105°C
Meanwhile the meringues are getting ready peel the chestnuts.
Transfer them into a pot with two cups of water.
Cook the chestnuts for 20 minutes on low heat then place them into a food processor. Refill the water if necessary.
Puree them well. Add water to the puree if required to get a solid paste that will be able squeeze through the piping bag. It will get more solid when cooled down but mind not to get it runny.
For best results the puree should be pressed through a sieve as to not block the piping bag when making the mountain side but if we feel lucky just skip this step.
Start making the base for the Mount Blanc by mixing together the flour, baking powder, butter and egg by hand.
If the mixture feels dry just add more butter, milk or water to it in tiny amounts until it gets together into a ball.
If there is time, put the dough into the fridge to chill a bit. If time is short start making the base by rolling out the dough into a lightly floured surface.
Cut the base out by a cookie cutter, special tool made for this task only. Or with a large cup.
Place them into the oven until golden brown. This takes about 10 – 15 minutes in a 350°F / 180°C oven.
While the cookies are cooling whip cream with sweetener and vanilla then fill it in a piping bag.
When the cookies are cool enough place the meringue in the middle.
Start applying the cream around the meringue with the piping bag in a spiral from the bottom to the top.
When the cream is done, fill a piping bag with the chestnut puree and pray that it won’t block the piping head.
Apply the chestnut cream in the same spiral form around the cream.